Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth

Ciência e Agrotecnologia

Lilian Maria Pagamunici²  Aloisio Henrique Pereira Souza²  Aline Kirie Gohara²  Nilson Evelázio Souza²  Sandra Terezinha Marques Gomes¹  Makoto Matsushita¹ 

[1] ,Universidade Estadual de MaringáMaringá PR ,Brasil

关键词: Principal component analysis;    pseudo-cereals;    linseed;    fatty acids;    Análise de componentes principais;    pseudocereal;    linhaça;    ácido graxo;   

DOI  :  10.1590/S1413-70542014000300007

来源: SciELO

【 摘 要 】

Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled sample B to be distinguished according to its mineral and alfa-linolenic acid content. All food bar formulations had good sensory acceptance and high purchase intent.

【 授权许可】

CC BY   
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